Peel pears and set in small bowl with the juice of half lemon and the 1-1/2 cups water. Use melon baller to remove seeds from bottom of pear, leaving a cavity in base of the pears. Return to the water.
Combine grape juice, wine, water, lemon juice, sugar, cloves, peppercorns and ginger in medium-size saucepan. Bring to boiling. Reduce heat to medium-low. Place pears in pan on their side. Cover with lid. Return liquid to boiling. Reduce heat to medium-low; simmer for 12 to 15 minutes or until knife-tender in thickest part of pear. With slotted spoon, carefully remove pears to plate to cool. (Leftover poaching liquid can be used for a refreshing drink over ice, or cook down to syrup to use in desserts.)
Puree raspberries in food processor or blender. Strain through fine-mesh sieve to remove seeds. Beat heavy cream and sugar in medium-size bowl until medium peaks form.
To serve, ladle an equal amount of raspberry sauce onto 4 dessert plates; spread out into a circle. Spoon whipped cream into a pastry bag fitted with star tip. Pipe into circle on sauce on each of the 4 plates. Place pear in center. Makes 4 pears.